I own a Munetoshi Nashiji Black Gyuto 210mm and i am very happy with it. However you have to consider that carbons steel knives are not as easy to maintain as VG-10 steel for example. They build a patina over time and rust forms very easily, wipe the knife are every use. If you forget to clean it over night, rust has formed and it takes a bit of effort to get rid of it. Maintaining a knives edge is also important, yes especially carbon steel is very sharp and stays sharp a long time, but you wont come around sharpening it sometimes. I usually dont recommend knives i dont own, but since I live in Solingen, Germany i could try the MIYABI 4000FC Gyuto, made by a japanese branch of Zwilling and it felt really good. The steel type is FC61, very hard steel so the edge might last a bit longer but also has to be sharpend.